Preheat oven to 350 degrees F. or preheat outdoor grill.
Discard the giblets and neck from the chicken. Run under cold water then pat dry with a paper towel.
Generously season the chicken. Add seasoning under the skin as well.
Place the beer can in the middle of a roasting pan (for the oven) or a beer can chicken holder (for the grill). Roast in the oven for 80 minutes (20 minutes per pound).
If you're grilling the chicken place it on indirect heat for 80 minutes or until the chicken is no longer pink and the juices run clear.
Use a thermometer inserted into the thickest part of the thing, it should read 165 degrees F.
Remove the chicken from the oven or grill and discard the beer can. Let the chicken rest for 10 minutes before slicing.
